My pauncakes

Step 1: Crack 1 large egg into a large mixing bowl then add 1 heaped cup of gluten-free self-raising flour (250g), 1 cup of milk (300ml) and a tiny pinch of sea salt.

Step 2: Whisk everything together until you have a lovely smooth batter.

Step 3: Drizzle ½ a tablespoon of olive oil into a large non-stick frying pan over a medium heat, carefully tilting the pan to spread the oil out evenly.

Step 4: Add a few ladles of batter to the pan, leaving space between each one so they have room to spread out slightly – each ladleful will make one pancake, and you’ll need to work in batches.

Step 5: Cook for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then carefully flip them over.

Step 6: When the pancakes are golden on both sides, remove to a plate.

Step 7: Repeat with the remaining batter, adding a little more olive oil to the pan between batches, if needed.

Step 8: Serve the pancakes while they’re still hot, with your favourite toppings.